ONE EGG SKILLET RECIPES
SKILLET POACHED EGGS RECIPE - NYT COOKING
There’s a little trick here that makes poaching eggs easy and prevents them from spreading into flat, floppy disks: rolling the eggs in the boiling water in their shells before cracking them into the pan. This technique helps them maintain their shape when they’re cracked into the boiling water. Because the whites don’t spread, six eggs can fit in a skillet comfortably without running into one another, and you can serve a crowd with little effort. You can use this move to poach fewer eggs, too, of course. No matter how many you cook, you’ll end up with silky eggs for toast, a breakfast sandwich or as an accompaniment to bacon, sausage, waffles or pancakes.
Provided by Genevieve Ko
Total Time 10 minutes
Yield 2 to 6 servings
Number Of Ingredients 5
Steps:
- Fill a large skillet, ideally one with straight, tall sides, with water to a depth of 1 1/2 inches. Bring to a boil over medium-high heat. Using a slotted spoon, carefully place the whole, uncracked eggs in the water and roll them around for 15 to 20 seconds, so they’re evenly warm. Take them out of the skillet. Add the vinegar to the boiling water.
- Crack the eggs into the boiling water one at a time, spacing them apart (if they're too hot to the touch, wait a few seconds until they feel OK to handle). Adjust the heat to keep the water steadily and lightly boiling. Let the eggs poach until the whites are opaque and firm, and the yolks are set to your desired doneness, 3 to 6 minutes. Gently nudge the yolk with the spoon to check for doneness: Very runny yolks will wobble like a water balloon; standard runny yolks will feel soft but set; firm yolks will feel solid.
- Transfer to paper towels with the slotted spoon and gently pat dry. Butter toast and layer with ham and cheese, if using. Place poached eggs on top, season with salt and pepper, and top with another pat of butter, if you like.
ONE SKILLET EGGS, HAM AND POTATOES | JUST A PINCH RECIPES
My Grandma Mabel Kennedy Sullivan said this was a favorite recipe of her husband Frank "Barney" Sullivan & in the summer & fall they always served this with home canned chili sauce, very thin slices of onions, thick slices of tomatoes, toast & jam. Great Grandma Sullivan use to fry in bacon grease, my grandmother liked to use butter or margarine, I do both ways. A one pan recipe, a hearty Irish meal ! We make this for breakfast, lunch or dinner. Add more or less ingredients depending on how you like it. Easy and flavor filled... my family loves it! Play With Your Food ! xo
Provided by Colleen Sowa @colleenlucky7
Categories Other Main Dishes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6
Number Of Ingredients 15
Steps:
- Wash potatoes, peel if you want but you don't have to. Dice up the potatoes, put them in a large skillet, add water and boil until almost tender and the water is almost gone.
- Add olive oil and butter (or margarine) to skillet along with spices and any vegetables (optional). Start browning the potatoes. Dice the ham or cut into odd shapes. Then add the ham. Brown the ham a bit too.
- Break 12 eggs into a bowl. Beat with a fork for about a minute. Add the 4 TBS. of water to the eggs. Beat another minute.
- Slowly pour the eggs over the ham and potato mixture.
- Turn the heat down to medium low. Let the egg mixture on the bottom of the skillet cook a bit. Start moving the eggs and potato mixture around in the pan with a spatula.
- Turn the egg and potato mixture over in sections (like you would a pancake).
- When all of the eggs are cooked, Turn the heat off. *** You may add cheese if desired.
- Serve on a plate or in a bowl. This can be a side dish or the entire meal. *** Great for Breakfast, Lunch or Dinner.
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